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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

May 18, 2011

Slow Cooker Teriyaki Orange Chicken

I used the birds eye mix of frozen Broccoli, Carrots, Beans and Water Chestnuts.  The nutrition below is just for the broccoli.  Use whatever vegetables you like.  

  12 Ounce Frozen Vegetables                                                   1/4 Cup Orange Marmalade
  10 Ounce Chicken Breast, Boneless,                                        3 Tbl Teriyaki Sauce
  -Skinless                                                                                  1.5 Tsp Dry Mustard
  1 Cups Chicken Stock                                                              1/2 Cup Brown Rice, Uncooked
  1 Cup Orange Juice                                                                

Put the frozen vegetables in the bottom of a 4 quart slow cooker.  Cut chicken into bite sized pieces and put on top.  In a small bowl, combine chicken broth, orange juice, orange marmalade, teriyaki sauce, dry mustard and rice. Pour over vegetable-chicken  mixture in cooker.  Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.

Per Serving: 299 Cal (9% from Fat, 32% from Protein, 59% from Carb); 24 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 45 g  Carb; 4 g Fiber; 15 g Sugar; 83 mg Calcium; 2 mg Iron; 592 mg Sodium

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